Italian Cream Cheese Chicken

1. Place the chicken in a 3-qt. slow cooker.

2. Combine salad dressing mix and water; pour over chicken.

3. Cover and cook on low for 3 hours.

4. In a small mixing bowl, beat cream cheese and soup until blended.

5. Stir in mushrooms and pour over chicken.

6. Cook 1 hour longer or until chicken juices run clear.

7. Serve over pasta or rice. Garnish with oregano if desired.

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Nutrient	Quantity
Total fats	7.5106 g
Protein	6.6927 g
Carbohydrates	27.7373 g
Energy	204.4978 kCal
Water	383.0511 g
Calcium, Ca	46.8246 mg
Fiber, total dietary	1.4873 g
Sodium, Na	2139.116 mg
Total lipid (fat)	7.5106 g
Sugars, total	1.8591 g
Ash	6.1021 g
Copper, Cu	0.0041 mg
Iron, Fe	0.8552 mg
Carbohydrate, by difference	27.7373 g
Phosphorus, P	85.5172 mg
Cholesterol	14.8726 mg
Zinc, Zn	0.6321 mg
Fatty acids, total polyunsaturated	2.8258 g
Vitamin A, IU	1543.0285 IU
Vitamin C, total ascorbic acid	0.7436 mg
Fatty acids, total saturated	2.0822 g
Fatty acids, total monounsaturated	2.1193 g
Magnesium, Mg	23.4938 mg
Potassium, K	122.6987 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream cheese	1 package	0	0	0
Pasta	0	0	0	0
Water	0.25 cup	0	0	0
mushroom stem	1 can	0	0	0
cream chicken soup	1 can	204.4978	27.7373	7.5106
chicken breast half	4 boneless	0	0	0
italian salad dressing mix	1 envelope	0	0	0
oregano leaf	0	0	0	0